Spicy Ramen Recipe
Make this spicy ramen recipe at home with pantry staples, chili oil, soy sauce, and a creamy broth. Bold spicy flavor in under 30 minutes!
Ingredients
- For the Broth
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon chili oil adjust to taste for heat
- 1 tablespoon chili garlic sauce
- 2 cloves garlic minced
- 1 small onion diced
- 1 teaspoon fresh grated ginger
- ½ teaspoon chili flakes optional, for extra spice
- For the Noodles
- 8 ounces ramen noodles fresh, rice noodles, or instant ramen without the seasoning packet
- For Toppings Customize!
- 2 soft boiled eggs
- 2 green onions sliced
- 1 bell pepper thinly sliced
- 1 small carrot julienned
- ½ cup mushrooms sliced
- Sesame seeds for garnish
Instructions
- Prepare aromatics (5 minutes).
- Heat sesame oil in a medium pot over medium heat. Add onion and garlic, cooking until fragrant and softened.
- Build the broth (10 minutes).
- Stir in soy sauce, chili oil, chili garlic sauce, and ginger. Add chicken broth and bring to a gentle simmer over medium heat. Taste and adjust salt, pepper, or spice as needed.
- Cook noodles (5 minutes).
- In a separate pot, cook ramen noodles according to package directions. Drain and set aside.
- Prepare toppings (while broth simmers).
- Slice bell peppers, green onions, and mushrooms. Cook a soft boiled egg by boiling for 6–7 minutes, then plunging into ice water before peeling.
- Assemble the ramen bowls (5 minutes).
- Divide noodles into bowls. Ladle hot broth over the top. Add bell peppers, carrot, mushrooms, and half a soft boiled egg to each bowl.
- Finish with garnishes (2 minutes).
- Sprinkle with green onions, sesame seeds, and a drizzle of extra chili oil for that glossy, spicy finish.
Notes
- Use medium heat when sautéing garlic and onion so they soften without burning.
- Don’t overcook the noodles—they continue cooking in the broth.
- Soft boiled eggs turn out best when boiled 6–7 minutes, then shocked in ice water.
- Store broth and noodles separately in the fridge to keep texture.
- Freeze broth alone (without noodles) for up to 2 months.